#food illustration
“Take it outside“ - Did bunch of fun spot illustrations for LA Times FOOD section. Tight deadline - had 3 days with budget of $500. Usually the cover budget itself is $500 but instead of putting full effort into single colored cover, AD wanted multiple simple black & white line drawings floating around. It was fun coming up with silly idea together. It’s rare to talk to AD over the phone but this time, talking was faster so we discussed over the phone. I’m little disappointed that I couldn’t use my favorite - cat chef idea but oh well maybe next time XD Thank you AD Steve Banks !
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I know, I know, it’s St Patrick’s Day! But I realized I never shared this card I made back for Thanksgiving. Ribbit!
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Hallo Leute! Come to Loop de Loop Berlin on August 1st, 20.30, at Banja Luka Xberg!
Hope you like the flyer!
follow >> https://www.instagram.com/molinetjuan/
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And of course, I know not everyone has access to a lot of food/ingredients right now so here’s a more simple recipe that only involves rice, fried eggs, and soysauce!
Add some seseme oil or avocados , any kind of ham or sausage , or some sauteed onions and mushrooms and it becomes an even more filling dish. Once again served with kimchi
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sakura picnic sticker sheet!
available only for Plum Blossom members on Patreon
join by March 31st to get this in the mail!
Totoro Menu!!
Hope you’re all having a good February!! I forgot to post this for Valentine’s Day!!
I think I forgot to post this lil sushi menu I did at the beginning of the year, so here it is now!! Hope you like it!
Here’s some sweet holiday treats for you!! Hope you’re all staying safe and having a festive holiday season!!
#DessertsOfChile Region: Aysén
“Nalca” is another name for Chilean Rhubarb. Not closely related to its European namesake, this plant reaches 2m tall with stalks as thick as my arm Here in Valdivia we eat it raw with salt, but it can also be cooked with sugar to make jams and other things you would normally make from rhubarb.
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Desserts of Chile
Region: the Magallanes.
Calafate is a “superfood” berry native to Patagonia, so calafate jellies, jams and sweets are a specialty of this region
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